Sourdough Biscuit Recipe
A Homemade Sourdough Biscuit Recipe is one of the easiest sourdough recipes you can make with your new sourdough starter.
If you do not have any yeast you can make sourdough biscuits and sourdough bread with the starter instead of using store-bought yeast.
Sourdough starter is a natural yeast that can be used to make homemade biscuits, sourdough bread recipes, and even sweet bread recipes.
It takes about a week of feeding a sourdough starter to get it good and active but you can bake biscuits with it much sooner.
Homemade Sourdough Biscuits made with a young sourdough starter tastes amazing but might not rise as high as they would if you use a starter that has been fed a week.
Recipe Prep
- You will need an active sourdough starter. The started should be bubbly and active.
- Feed the starter first thing in the morning before you plan to make the biscuits.
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Sourdough Biscuit Baking Tips
- Do not over-knead or handle the dough.
- Start with a very active sourdough starter
- If your sourdough starter is very thick verses very thin you may need to add a drop or two more buttermilk to the dough.
- The dough should be stiff, not sticky. Dust with flour well but the extra flour could make tough biscuits.
How to cut biscuits without a biscuit cutter?
If you don't have a biscuit cutter you can use a couple of items you already have to cut out homemade biscuits.
You can skip a cutter all together and cut the biscuits into squares with a sharp knife.
Cutting the biscuits into squares with a knife actually is a great way to use up all of the biscuit dough without having to knead the scraps together after cutting them with a circle cutter.
If you want to make round homemade biscuits you can use a small drinking glass or mason jar to cut out the round biscuits.
Dip the rim of the glass in some flour well before pressing the glass into the biscuit dough to prevent the dough from sticking.
Ingredients
- 2 cups all-purpose unbleached flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- ½ teaspoon baking soda
- 1 stick or ½ cup unsalted butter, cold, not soft cut into small pieces
- 1 cup active sourdough starter
- ½ cup buttermilk
- melted butter to brush on the biscuits
Directions
- Sift the flour, baking powder, salt, and baking soda into a large mixing bowl.
- Using a pastry cutter, two butter knives or your hands work the cold butter into the dry mixture until pea-size coarse crumbs have formed.
- Next, dd the sourdough starter and buttermilk or another dairy you are using to the bowl. Mix until a dough forms. If it seems dry add a tiny amount of buttermilk to the bowl. (See notes on sourdough starter)
- Turn the dough out on to a floured surface and knead about 5 to 8 times just enough so the dough is smooth and pliable. Do not over-knead or your biscuits will be tough and not tender.
- Roll out with a floured rolling pin to about ½ inch thickness. Use a plastic or metal round 2 ½ inch biscuit cutter or cookie cutter to cut the biscuits.
- Place the cut out biscuits on a buttered baking sheet 2 inches apart. Brush melted butter over the tops.
- Bake for 12 to 14 minutes in a 450 F. preheated oven until golden brown.
- Makes 18 biscuits.
Print the recipe
Sourdough Biscuit Recipe
Ingredients
- 2 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 stick stick or ½ cup unsalted butter cold, not soft cut into small pieces
- 1 cup active sourdough starter
- ½ cup buttermilk
- melted butter to brush on the biscuits
Instructions
- Sift the flour, baking powder, salt, and baking soda into a large mixing bowl.
- Using a pastry cutter, two butter knives or your hands work the cold butter into the dry mixture until pea-size coarse crumbs have formed.
- Next, add the sourdough starter and buttermilk or another dairy you are using to the bowl. Mix until a dough forms. If it seems dry add a tiny amount of buttermilk to the bowl. (See notes on sourdough starter)
- Turn the dough out on to a floured surface and knead about 5 to 8 times just enough so the dough is soft and pliable. Do not over-knead or your biscuits will be tough and not tender.
- Roll out with a floured rolling pin to about ½ inch thickness. Use a round 2 ½ inch biscuit cutter or cookie cutter to cut the biscuits.
- Place the cut out biscuits on a buttered baking sheet 2 inches apart. Brush melted butter over the tops.
- Bake for 12 to 14 minutes in a 450 F. preheated oven until golden brown.
- Makes 18 biscuits.
Video
Notes
- Do not over-knead or handle the dough.
- Start with a very active sourdough starter
- If your sourdough starter is very thick verses very thin you may need to add a drop or two more buttermilk to the dough.
- The dough should be stiff,not sticky. Dust with flour well but the extra flour could make tough biscuits.
